3 ½poundstomatoes, cored, chopped & most of seeds removed
1medium onion, diced
3tablespoonsfreshly squeezed lemon juice
Place all ingredients in a dutch oven. Bring to a boil and reduce heat to medium low. Cook until mixture is thickened like jam, at least three hours. Stir occasionally.
You can proceed to can the jam in a hot water bath at this point or allow the jam to cool and store in the fridge for up to three weeks.
You can use any type of tomato you like in this recipe. I prefer Roma or Plum tomatoes, but Beefsteak and vine-on tomatoes work well, too. I'd avoid grape of cherry tomatoes as they don't have as much tomato flesh.
Core and remove most of the seeds from your tomatoes but peeling them is optional.
You can either finely dice or roughly chop your tomatoes depending on if you want a more refined or more rustic jam. Both are delicious!
Stir your jam occasionally over the course of its cooking time. If at the end of three hours, your jam is not as thick as you like, increase the heat a bit and stir more frequently until you reach your desired consistency. It will also thicken as it cools in the refrigerator.
Your jam will keep in the fridge for up to three weeks or in the freezer for up to three months. Thaw overnight in the fridge before using.